From Ventura to Florence and Back Again
Anastashia’s path to pastry is as unique as her creations. She began her early years immersed in ballet, piano, and the arts, baking at home with her family for fun. Her professional journey started humbly as a pastry assistant in a small-town restaurant and brewery — before taking her passion abroad to study culinary arts in Florence, Italy.
Returning to Ventura, Anastashia spent a decade deepening her ties with local farmers, brewers, and chefs — relationships that inspired her award-winning beer-infused desserts and her philosophy of celebrating the region’s bounty.
Sweet endings should honor the journey of the ingredients that inspired them.
With more than 15 years in the industry, she has led pastry programs for renowned chefs Nancy Silverton and Fabio Viviani, and for the acclaimed Rustic Canyon Group. She has also been part of Michelin-starred teams at Hatchet Hall and Osteria Mozza. Today, Anastashia directs a new wholesale pastry program at Cadoro Bakery in Los Angeles, while continuing her commitment to charity work that supports farmers and communities in need.
Her whimsical, hyper-seasonal approach to dessert remains at the heart of her craft — and at the heart of every Totally Local VC Farm-to-Fork Dinner.
👉 Want to learn more about the our Dinner Series? Explore the Totally Local VC Farm-to-Fork Dinner Series.
👉 Want to see information about our October 2nd dinner? Check out Dinner at McGrath Family Farm.
👉 Want to see more of Anastashia’s creations? Visit her Instagram page.
Photo credits: Anastashia Chavez, Ashley Randall (portrait)
